Grilled Lemon and Garlic Leg of Lamb with Coriander

Name: Grilled Lemon and Garlic Leg of Lamb with Coriander Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 7- to 8-pound legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless); 1 cup fresh lemon juice; 12 garlic cloves, chopped fine; 1/4 cup chopped fresh thyme leaves; 1/4 cup chopped fresh oregano leaves; 1/2 cup chopped fresh rosemary leaves; 3 tablespoons coarse salt; 1 cup olive oil; freshly ground black pepper to taste; Garnish: fresh herb sprigs; Accompaniment:coriander chutney

Servings: persons

two 7- to 8-pound legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless)
1 cup fresh lemon juice
12 garlic cloves, chopped fine
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
1/2 cup chopped fresh rosemary leaves
3 tablespoons coarse salt
1 cup olive oil
freshly ground black pepper to taste
Garnish: fresh herb sprigs
Accompaniment:coriander chutney

1
Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.
2
In a bowl whisk together remaining ingredients and divide between bags.
3
Seal bags, pressing out excess air, and stack in a shallow baking pan.
4
Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.
5
Prepare grill.
6
Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts).
7
(Alternatively, lamb may be broiled 3 to 4 inches from heat.)
8
Cool lamb to room temperature.
9
Lamb may be cooked 1 day ahead and chilled, wrapped well.
10
Slice lamb thin and arrange on a platter.
11
Bring lamb to cool room temperature, its surface covered with plastic wrap.
12
Garnish lamb with herb sprigs and serve with chutney.

1089

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: two 7- to 8-pound legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless), 1 cup fresh lemon juice, 12 garlic cloves, chopped fine, 1/4 cup chopped fresh thyme leaves, and more.

Yes, Grilled Lemon and Garlic Leg of Lamb with Coriander Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lemon and Garlic Leg of Lamb with Coriander Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions